Ingredients to serve 4 people
Chicken 500gm deboned and chopped into bite sized pieces, coconut milk 750ml, large makur 500gm, krachai 50gm, 1 stalk bai horapa, 2 large red chilies, 2 large green chilies, prik kee noo 100gm, garlic 50gm, kaffir lime zest 2gm, 10 white peppercorns, 5 shallots, coriander seeds 2gm, 3 coriander roots, kapi 3gm, chicken stock 750ml, bai makrud 5, 2 lemongrass stems, 2 pinches salt, sugar 15gm, nam pla 20ml.
Remove the stalks from the makur and cut each one into quarters and then put them in a bowl of cold water to soak.
Cut the krachai up finely. Cut the large green and red chilies into strips. Cut up the bai horapa and the bai makrud.
Put the prik kee noo, the peeled whole shallots and the peeled garlic cloves and the coriander seeds in a wok with no oil. Heat and move around.
Remove from the heat and pound together with the lemongrass, kaffir lime zest, the coriander roots and salt, in a pestle and mortar, finally add in the kapi and pound that as well.
Reduce half of the coconut milk in a wok until it starts to thicken, add in the contents of the mortar and cook for 10 minutes.
Add in the chicken and cook for 5 more minutes, stirring to prevent burning. Add the remainder of the coconut milk and the chicken stock.
Add the nam pla, the sugar, the krachai the sliced chilies, and bring back to the boil and continue cooking for 5 minutes.
Now add the makur and cook for five more minutes.
Remove from the heat and stir in the bai makrud and bai horapa.
Pour into a deep bowl and serve.
